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7/04/2010

Chili Casserole Surprise. Because we're on a budget, you know.

I totally just made this recipe up the other day, mainly because I hadn't been grocery shopping for a really long time and was out of a lot of stuff. I do that a lot. But this one was edible, and actually tasted pretty good. As in, I might make this slop again good. So, here goes:

WHAT YOU NEED:
4 cups cooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
a bit of vegetable or olive oil
Some water. I don't know exactly how much. Just enough.
1 can diced tomatoes (I learned that even if they expired in 2007, they won't kill you)
some grated cheddar cheese - maybe a cup and a half
a Jiffy corn muffin mix, with whatever you need to prepare it - maybe an egg and some milk? I LOVE YOU JIFFY!!!
Either: a pack of chili seasoning, or if you prefer to go the do it your self route,
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper

WHAT YOU DO:
Prepare the macaroni according to directions. Take it off a bit early, so it is still chewy. Or al dente. Whatever.

Put the oil in a skillet. Saute the onion for a minute or two, then add in the ground beef. Cook until done through. Add in the can of tomatoes, the spices or the chili seasoning, and the water. Cook for a minute more.

Mix up the Jiffy corn muffin mix, with whatever you need to prepare it - maybe an egg and some milk? I LOVE YOU JIFFY!!!. Set aside for now.

In a large baking dish, combine the meat mixture and the macaroni. On top of that, spoon the cornbread mixture, spreading it out as you go. You're not going for perfect here. Just some coverage.

Over that, sprinkle the grated cheddar cheese.

Bake in a 400 degree oven for about 20-25 minutes, until the cornbread part is done and the cheese is bubbly and gooey.